Recipe - Chilies En Nogales (Stuffed Chilies With Waln

FORMATTED BY LISA CRAWFORD
1 lg Green pepper or 2 small
poblanos

FOR SAUCE
2 tablespoon Chopped walnuts
One fourth cup Low fat sour cream
2 tablespoon Skim milk
One half teaspoon Cinnamon
2 teaspoon Sugar

FOR STUFFING
One fourth cup Chopped red onion
2 md Jalapeno peppers; washed and
seeded
1 cup Kidney beans; rinsed and
drained
1 cl Garlic; peeled
2 teaspoon Ground cumin
1 teaspoon Olive oil
1 cup Canned crushed tomatoes
2 tablespoon Raisins

Heat broiler. Place pepper on foillined baking tray.
Broil 2 inches from heat for 5 minutes. Turn and
broil 5 morte minutes. Chopp walnuts in food
processor. In a small bowl, mix sour cream, and milk
together until smooth. Add walnuts, cinnamon and and
sugar and blend together. Set aside.
Chop onion in food processor. With blades running,
add jalapeno peppers and garlic. Stop processor and
add beans and cumin and process until coarsely chopped.
Heat olive oil in a nonstick skillet on medium high.,
add bean mixture and saute 1 minute. Add tomatoes and
raisins and saute for 2 minutes. Remove from heat and
set aside. Remove peppers from broiler, cut in half
and remove seeds. Return to tray and fill each with
bean mixture. Place peppers on individual plates,
spoon sauce over top and serve with rice.

Nutritional info per serving: 364 cal; 16g pro, 47g
carb, 15g fat(35%), 9.6g fiber, 22mg chol, 740mg sodium
Exchanges: .1 milk, 2 vegetable, .5 fruit, 1.9 bread,
.4 meat, 2.3 fat

Source: Dinner in Minutes, Miami Herald, 12/14/95
Posted to MMRecipes Digest V3 #231

Date: 24 Aug 96 21:44:27 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM